Petit Valentien

Stop #3 on our Progressive Dinner Tour, and time for dessert.

I originally picked Petit Valentien because we could have gone towards the cheese plate, or a sweet dessert, and Donivan perked up at the mention of creme brulee.

But once we arrived, and the waiter tested me on the complete dessert menu (I did not pass), and Donivan gravitated towards the lemon cheesecake, while I got the chocolate marquise. At one time in the past, Risa sold me on the idea that the chocolate marquise went well with blue cheese, and I recall sampling the combination and liking it. Our waiter was skeptical, but offered up a little piece of roquefort from the kitchen. Super nice of him!

This was the first time I’d received the marquise as a molded scoop, normally it’s a flat piece cut from a terrine. Tastes the same, though: good. The owner asked how the chocolate and cheese combination went, and I had to admit it was more the combination of the salt in the cheese with the chocolate, rather than probably the cheese itself, that made the pairing. He looked vindicated.

Here is Donivan’s prized lemon cheesecake, and fancier plating than usual. No leftovers on our desserts. These, and a coffee, wrapped up the night.

Related posts:
Stop #1 - the Hungry Cat.
Stop #2 - Square One

Past musings:
4 June 2009
21 January 2009
4 November, 2007

Petit Valentien
1114 State St
Santa Barbara, CA 93190